alpine cheese fondue;

I love a classic cheese fondue. This alpine cheese fondue is the perfect meal for a special night, because not only does it taste and feel exotic–it’s surprisingly easy to make! Buttery, creamy, and luxurious, this rich swiss-cheese-inspired fondue goes well with just about any dipper. I’ll show you exactly how to make it creamy and smooth, and give you tons of ideas to keep this meal surprisingly filling and healthy!

I started with this cheese fondue recipe that’s essentially a melting pot copycat recipe. I will say, it’s pricey, but the melting pot does know how to do fondue. The melting pot cheese fondue is the inspiration for a lot of these dippers as well, but I added some more deliciousness of my own for your consideration!

They key to any fondue is high quality cheese. A high quality wine doesn’t hurt either because there are so few ingredients here, you can taste the flavor profile nicely.

secret to success

To make your own fondue at home, start with good quality ingredients and cooking utensils. The key to any fondue is high quality cheese. Gruyere and fontina melt beautifully and give a rich, earthy texture that doesn’t overpower your dippers. But besides the cheese, use a high quality wine. I often opt for cheaper wines for cooking, but because there are so few ingredients here, you can taste the flavor profile and a nice wine really rounds out the alpine cheese fondue.

Low and slow is the way to go when mixing your cheese to be melted! This is the secret to getting smooth, creamy cheese fondue that doesn’t separate. Once everything is incorporated, you want to keep it at a constant, even, low temperature to make sure it doesn’t separate. If it does a little–don’t worry, it’ll still taste delicious! You can try adding a bit more wine or liquid, and stirring vigorously over even heat again.

Low and slow is the way to go when mixing your cheese to be melted.

secret to success

If you don’t have a high quality fondue pot, no worries, but make sure you make your fondue on the stove in a regular pot before you transfer it to the fondue pot. Many fondue pots are meant only for low heat, and will burn or cause issues if used directly on the stove. Be sure to read the instructions for your specific pot.

For traditional dippers try any or all of the following that sound good to you:

• French bread, sourdough bread, or pumpernickel bread. Firmer or denser bread is ideal, as you want them to hold up to some stabbing with a fondue fork, even when they are weighed down with cheese fondue.
• Try pretzel bread or pretzel bites! You can never go wrong with pretzels and cheese dip. Go the extra mile and make your own pretzels! (Be warned…it does take a fair bit of prep work, but they’re soooo delicious.)
• Broccoli and/or cauliflower florets
• Carrots. I find that full-sized carrots have more flavor, so they’re my go-to. That said, if you’re not looking for the extra work of peeling and chopping carrots, grab a bag of baby carrots and call it a day!
• Cherry or grape tomatoes
• Button or cremini mushroom caps. Cremini’s are my favorite…I just don’t think white button mushrooms have much flavor. Though you could argue that anything doused in cheese tastes mostly like…cheese. No problems here!
• Granny smith apples. This is the sleeper hit, in my opinion. I never would have thought to include this, but the tart refreshing apple pairs wonderfully with the rich alpine cheese fondue.
• Pickles; cornichons are a perfect size with little to no prep work needed
• Bell peppers add a little sweetness to your table, and they pair with the alpine cheese fondue quite nicely!

That said, don’t get distracted by all the fun dippers and forget the fondue pot and cheese is hot! Make sure to set your dippers far enough away that you’re not reaching for a tomato right next to the hot pot.

Caution hot! You’re sticking your hands and the hands of your guests or family around a hot fondue pot. Always be careful.

secrets to success

You’re sticking your hands and the hands of your guests or family around a warmer plate or fondue pot. Always be careful around hot dishes. Keep in mind that the more cheese fondue you eat, the closer you get to the hot bottom of the pot. As you eat more, the remaining cheese gets hotter. Be careful not to burn your mouth!

To make this meal more of a full-fledged meal as opposed to an appetizer, add some protein and some more hearty dippers to your table.

• Steak. Cooking a steak sous-vide works wonderfully to keep it tender and moist, and allows you to reheat it just before serving without losing that butter-soft texture.
• Bacon
• Roasted baby potatoes
• Sausage
• Chicken

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

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more recipes;

Looking for other copycat recipes from your favorite restaurants? Try these on for size:

• For a blast of umami, try this copycat trader joes mushroom seasoning recipe. You can use it on everything from better than packet ramen to seasoning an easy weeknight meal of spaghetti and meatballs!
• Another melting pot inspired recipe, actually, this raspberry california salad pairs perfectly with alpine cheese fondue.
• Chicken bellagio is an elevated new take on a breaded cutlet, this time with pesto, proscuitto, and a cream sauce; inspired by the cheesecake factory.
• Cheesy marsala goodness, this stuffed chicken marsala is an olive garden favorite you can make yourself at home now!